Scale

For the Dish:

2 tablespoons olive oil

400 g (14 oz) smoked sausage, sliced

1 small onion, diced

1 bell pepper, diced (any color)

2 cloves garlic, minced

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

1 teaspoon dried oregano

1 cup long-grain white rice

2 cups chicken broth

1 can (400 g) diced tomatoes, drained (optional)

2 green onions, sliced (for garnish)

Cook the Sausage and Vegetables

Heat olive oil in a large skillet over medium heat.

Add sliced sausage and cook for 3–4 minutes until browned. Remove and set aside.

In the same pan, sauté onion and bell pepper for 3 minutes until softened. Add garlic and cook for another 30 seconds.

Cook the Rice

Stir in paprika, black pepper, salt, and oregano.

Add uncooked rice, chicken broth, and diced tomatoes (if using). Stir well.

Return the sausage to the pan, bring to a simmer, then cover and reduce heat to low.

Cook for 18–20 minutes until the rice is tender and liquid is absorbed.

Serve

Fluff the rice with a fork, garnish with sliced green onions, and serve warm.